I know we are all looking for something new to add to dinner menus and this one works great if you have to cook for a crowd or you can half it easily. I usually make this after I make roast chicken as to use up all the left over chicken, espically the dark meat it is not really anyones favorite- but when in a hury I use a roast chicken from the supermarket. So many have requested this recipe that I thought everyone would enjoy it, so here is the recipe for Chicken Tetrazzini.
½ roast chicken, torn in bite size pieces
1TB olive oil
8oz sliced fresh mushrooms
1 medium onion, chopped
4 cloves garlic, chopped
1 TB fresh thyme, chopped or 2 tsp dried
3 TB flour
4 c whole milk
1C white wine
1 C chicken broth
1 C heavy cream
1/8 tsp nutmeg
12oz pasta, I use penne or corkscrew any kind will do
1C grated parmesan
1/4 c fresh parsley chopped
¼ C Italian style bread crumbs
9 x13x2 baking dish
Bring large pot of salted water to a boil add pasta cook about 8 min, drain .
Meanwhile, in a large fry pan over medium-high heat melt 2TB butter with olive oil, add mushrooms sauté until the liquid from the mushrooms evaporates and mushrooms become golden. Add onion and garlic and sauté until onion is translucent about 8 min, deglaze with wine and simmer 2minutes. Transfer mushrooms to a bowl.
Melt the remaining 4 TB of butter in the same pan over med-high heat. Add the flour and whisk for 2 min, whisk in milk, broth, cream, nutmeg and 1 3/4 tsp salt and ¾ tsp pepper. Increase heat to high. Bring to boil, then reduce to simmer whisking often until the sauce thickens slightly about 1 min. Add thyme and parsley.
In baking dish add the pasta, chicken, and mushrooms, pour on sauce and mix well. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle the cheese mixture over casserole. Bake uncovered until golden brown, about 25 min
Let me know how this works for you